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Chapter 1 Scientific Paper of Food Science and Technology 1

Lesson 1 食品科技论文的特点 1

Lesson 2 食品科技论文的结构 3

Lesson 3 食品科技论文的翻译和写作 12

Chapter 2 Food Chemistry and Nutrition 23

Lesson 1 Carbohydrates 23

Lesson 2 Protein and Amino Acid 29

Lesson 3 Lipids 38

Lesson 4 Vitamins and Minerals 48

Lesson 5 Food Nutrition and Malnutrition 53

Reading Materials 1 Biotin 57

Reading Materials 2 Energy Balance and Weight Control 61

Reading Materials 3 Diet and Chronic Disease 64

Chapter 3 Food Microbiology and Fermented Food 67

Lesson 1 Microorganism in Food 67

Lesson 2 Alcoholic Beverages 73

Lesson 3 Fermented Milk 78

Lesson 4 Fermented Meat Products 82

Lesson 5 Fermented Soy Bean Foods-Natto 86

Reading Materials 1 Cheese 91

Reading Materials 2 Vinegar 96

Reading Materials 3 Biochemistry 99

Reading Materials 4 Probiotics 101

Chapter 4 Food Enzymes and Additives 105

Lesson 1 Food Enzymes 105

Lesson 2 Microbial Enzymes and Application in Food 108

Lesson 3 Food Additives 111

Reading Materials 1 Immobilized Enzymes 115

Reading Materials 2 Nutritional Additives 117

Chapter 5 Food Processing 121

Lesson 1 Food Canning 121

Lesson 2 Quick-Freezing of Foods 126

Lesson 3 Liquid Milk Processing 129

Lesson 4 Novel Drying Techniques for the Food Industry 135

Lesson 5 Bread Baking 139

Reading Materials 1 Baby Food 144

Reading Materials 2 Meat Curing 148

Reading Materials 3 Utilization of Buttermilk 151

Reading Materials 4 Fruit Juices 155

Chapter 6 Food Quality and Food Safety 159

Lesson 1 Food Quality and Control 159

Lesson 2 Shelf Life of Food 164

Lesson 3 Food Poisoning 168

Lesson 4 HACCP and Food Safety 174

Reading Materials 1 Food Deterioration 179

Reading Materials 2 Dietary Guidelines 186

Reading Materials 3 Safety of Pickled Foods 192

Reading Materials 4 Genetically Modified Foods 195

Glossary 201

食品专业相关信息及获取主要期刊、网址 215

主要数据库 225

主要学术机构、大学网址＋简要介绍 227

References 231